Ingredients
| 2 tbsp | olive oil | for cooking |
| 500 g | lean lamb | minced |
| 1 large | onion | roughly chopped |
| 2 large | carrots | cut into small chunks |
| 2 | garlic cloves | finely chopped |
| 2 tbsp | ras-el-hanout spice mix | |
| 400 g can | tomatoes | chopped |
| 400 g can | chickpeas | rinsed and drained |
| 200 g | dried apricots | (use the 'hardest' ones) |
| 600 ml | chicken stock | hot |
| 120 g pack | pomegranate seeds |
Method
- Heat oven to 180℃.
- Heat the oil in a frying pan and brown the lamb on all sides. Scoop the lamb out onto a casserole dish.
- Add the onion and carrots to the pan and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more.
- Stir in the spices and tomatoes. Season.
- Tip the lamb back in, along with the chickpeas and apricots.
- Pour over the stock, stir and bring to a simmer. Then tip it all back into the casserole.
- Cover the dish and place in the oven for 1 hour.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot.
Serve scattered with pomegranate, with couscous or rice alongside.